Clafouti -- not very good

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Clafouti -- not very good

I made a clafouti w/bananas following the recipe below from Smitten Kitchen as adapted from the NYT.http://smittenkitchen.com/2008/01/any...I made two minor changes--1. Extra cream-Recipe calls for 3/4 cups milk and 3/4 cups cream. I had a TON of cream to get rid of so I used all cream and no milk. 2. 45 minutes baking time- the directions indicated that I should bake for about 40 minutes but after 40 minutes I inserted a knife and it did not come out clean so I baked for 5 more.

The color was gorgeous, the the texture was perfect, the smell was delicious, the taste . . . eggy and kind of more like a savory custard or rich quiche gone bad than a dessert. It wasn't g-d awful, it just wasn't that good. Why?

Celery is such an underrated vegetable, often used as a flavor accent for soups or Thanksgiving stuffing. But it shines as the star in a salad, thanks to its fantastic crunch and naturally salty flavor.